So when we are renovating our kitchen, and can’t cook. My Syrian friend were so kind and made me some Jelangi, Wich is Stuffed wine leaves. And Munira knows that I love them!
Baba ghannouj is some serious stuff to make. And I make it just the way as my Lebanese top chef friend taught me! And she would strangle me if I put them in the owen! You cannot get the really smokey taste that way! So put the egg plant at the barbecue and let it stay there until it is soft and burned on all sides. Continue reading “Baba Ghanouj”
1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
To Garnish: Olive Oil, Sumac, Parsley
Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes